Dinner

Pea, Zucchini and Pesto Orzo (Risoni) Recipe

ByIsabella Vance February 15, 2026February 15, 2026

Introduction

This Pea, Zucchini, and Pesto Orzo dish is a fresh and vibrant meal that combines tender vegetables with fragrant basil pesto and tiny pasta pearls. It’s quick to prepare and perfect for a light lunch or a simple dinner.

A white plate holds a mix of food with small, light yellow pasta pieces as the base layer, scattered with green peas and small green zucchini cubes mixed evenly throughout. The dish is topped with a light sprinkle of grated cheese, giving it a slightly textured look. The plate is set on a white marbled surface with a blue cloth partially visible underneath. At the top of the image, there is a wooden cutting board holding a large piece of pale yellow cheese, partially cut with a smooth texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup risoni (or orzo)
1 tbsp olive oil
2 1/2 tbsp basil pesto (preferably homemade)
1 small onion (brown, yellow, or white), diced
1 garlic clove, crushed
3 cups zucchini, diced
1 cup frozen peas, preferably defrosted
1/4 tsp salt
Black pepper, to taste
Freshly grated Parmesan cheese, for garnish

Instructions

Step 1: Place about 8 cups of water in a large saucepan and bring it to a boil.
Step 2: Add the risoni and cook for 4 minutes, then add the peas and cook for an additional 1 minute. The risoni will still be slightly underdone.
Step 3: Scoop out 1/2 cup of pasta water from the saucepan, then drain the risoni and peas and set them aside.
Step 4: Heat the olive oil in a fry pan over medium-high heat.
Step 5: Add the crushed garlic and diced onion, sautéing for about 1 minute until the onion starts to soften.
Step 6: Add the diced zucchini and continue sautéing for 2 to 3 minutes, until the vegetables are tender and the onion turns a light golden brown.
Step 7: Add the basil pesto, cooked risoni and peas, reserved pasta water, salt, and black pepper to the pan. Stir well and bring to a simmer, cooking for about 1 minute until the water is absorbed.
Step 8: Serve immediately, garnished with freshly grated Parmesan cheese.

Tips & Variations

Use homemade basil pesto for a brighter, fresher flavor; store-bought works well in a pinch.
Try adding a squeeze of lemon juice before serving to add a fresh, tangy twist.
For extra protein, stir in some cooked chicken or chickpeas when adding the pasta.
Swap frozen peas for fresh when in season for a sweeter taste and crunchier texture.
To make it vegan, omit the Parmesan or substitute with a plant-based cheese alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the dish. This recipe is best enjoyed fresh but reheats well for a quick meal.

How to Serve

A white plate holds a single-layered pile of cooked orzo pasta mixed with bright green peas and small chopped pieces of zucchini, all coated with light herbs and sprinkled with a small amount of grated cheese on top. The texture of the orzo is soft and the vegetables look fresh and tender, creating a mix of pale yellow and green colors. In the background, a wooden cutting board with a block of cheese and a knife are slightly blurred, resting on a white marbled surface with a light blue cloth underneath the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other pasta shapes instead of risoni?

Yes, small pasta shapes like orzo, small shells, or even couscous can be good substitutes, as they cook quickly and blend well with the vegetables and pesto.

What if I don’t have fresh basil pesto?

You can use store-bought pesto without issue. Alternatively, try a mixture of olive oil, minced garlic, and fresh herbs like parsley or basil as a simple substitute.